SMOKED RIB RUB RECIPE
Everyone loves some good barbecue pork ribs. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant.
Provided by cavetools
Categories Main Course
Number Of Ingredients 12
Steps:
- Mix your dry spices together in a small bowl or other container.
- If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
- Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
- Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
- Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
- Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
- This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
- Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
- Fill your smoker halfway with charcoal and light it.
- Close the lid and allow it to start heating up.
- If you're using a thermometer, it should read around 225 degrees Fahrenheit.
- When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
- This gives the wood a chance to start smoking and the new material a chance to burn.
- After another ten minutes or so, you're finally ready to cook.
- Place your ribs meat side up into the center of your smoker and close the lid.
- Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
- You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
- As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
- Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
- Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
- This both flavors the meat and helps keep the outside moist during the long cooking process.
- In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
- If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
- After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
- This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
- Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
- Once the ribs have rested, it's time to eat.
Nutrition Facts : ServingSize 3.5 g, Calories 10 kcal
BEST RIBS IN THE UNIVERSE RUB
Categories Pork
Number Of Ingredients 12
Steps:
- Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount. Smoke ribs in a "water pan" smoker, i.e. Brinkmann or Weber "Smokey Mountain Cooker" (the best!). Start charcoal (10-15 lbs.) and 4 chunks of white oak and 2 chunks of cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney-style starter, no starter fluid, and all must be gray/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that! You'll get the flavor. Use straight water in the water pan and keep full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225°F on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250-275°F range. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs.
WALLY'S RIB RUB
I have been making this for a number of years, and everyone who has tried my ribs, chops and chicken says it has the best they ever had. Maybe they were just sucking up for a free meal, but I think it's good!
Provided by buckeyewalt
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 22
Number Of Ingredients 8
Steps:
- Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
- To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 19 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.3 g, Sodium 4.2 mg, Sugar 17.9 g
WORLD'S BEST RIBS
This recipe is quite simple and the results are incredible. I usually double the rub recipe and store it in a jar for next time. If you've never tried ribs before, try this recipe. This recipe can be made on the grill or in the oven.
Provided by Designing Diva
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix brown sugar, Emeril's Essence, salt, pepper, paprika, cumin, garlic and cayenne pepper thoroughly, and sprinkle on both sides of ribs to taste.
- For grilling, carefully wrap in aluminum foil and cook bone side down approximately 1 1/2 hours on low temperature.
- No need to turn.
- After ribs become tender, remove from foil and continue cooking on both sides to desired crispness.
- Apply barbecue sauce liberally to both sides and allow approximately 10 minutes for barbecue sauce to caramelize.
- Brush a second time if desired, and allow to caramelize.
- Remove from grill and enjoy!
- *For oven baking, wrap in aluminum foil and place on a cookie sheet in a 275°F oven for 4 hours.
- Place a pan with water in the oven also to keep them moist.
- Remove and discard foil and brush with barbecue sauce and allow 10 minutes to caramelize.
- Brush a second time if desired.
- Remove from oven and enjoy!
Nutrition Facts : Calories 320.7, Fat 1.2, SaturatedFat 0.1, Sodium 3204.6, Carbohydrate 77, Fiber 2.6, Sugar 55, Protein 1.1
THE BEST RIBS
We were experimenting with different kids of ribs. We came up with this. It sounds like a lot but it really isn't. The dry rub you can store in an air tight container in the cupboard. I usually use western style ribs (more meat) and I make a double batch of the barbecue sauce and dry rub. You can also use the rub and sauce on chicken. I have been asked for this recipe many times. There is never any left over. My son asked for these as his birthday dinner. Hope you all enjoy.
Provided by Jules211
Categories Pork
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Combine all dry spices ingredients in a small bowl.
- Dry rub the ribs and refrigerate 8 hours or overnight, covered with plastic wrap.
- Stir together all Basting Sauce ingredients; cover and let stand 8 hours.
- Remove bay leaf.
- (Sauce is intended for basting ribs only). BRING all Sweet Sauce ingredients to a boil in a Dutch oven.
- Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
- Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty (for gas grill, light only one side). Place food rack on grill.
- Arrange ribs over unlit side.
- GRILL ribs, covered with grill lid, over medium heat (300-350°F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally.
- Brush ribs with Sweet Sauce the last 30 minutes.
- If using the western style ribs you cook the same way except for 4 to 4 1/2 hours.
Nutrition Facts : Calories 962.7, Fat 60.1, SaturatedFat 22.7, Cholesterol 229, Sodium 1652.2, Carbohydrate 43.7, Fiber 3.2, Sugar 31.9, Protein 60.5
BEST RIBS IN THE UNIVERSE RECIPE - (4/5)
Provided by nekmor
Number Of Ingredients 18
Steps:
- Spread the brown sugar out on a cookie sheet and let it dry at room temperature for several hours, or place it is a slightly warm oven. Once dried, place brown sugar in a Ziploc bag and break up any clumps using a rolling pin or the bottom of a drinking glass. The recipe says to apply "a good overall dusting" of rub to the ribs. When I made the rub, I did'nt think it smelled very good. In fact I made a comment to Tammi (my wife) that I bet we just ruined these ribs... Trust me we did'nt. The recipe also says to allow the ribs to sit at room temperature for two hours before cooking. As they do, the salt in the rub draws moisture from the meat, forming a red liquid coating on the surface. I've also prepared them the night before and placed them in a bag and put them in the refrigerator. Selecting The Smoke Wood Mike's recipe calls for 4 chunks of white oak and 2 chunks of cherry, each about the size of a tennis ball. I placed a handful of hickory and pecan chunks in my smoke can (a mod I'll expain in another post) and placed them under the water pan. Cooking Process Described During the first three hours, adjust gas to maintain a cooker temperature of 225*F. At the three hour mark, open the cooker for the first time and turn the ribs over, but do not baste them with anything. Close the lid and increase the cooker temperature to 250-275*F. Start checking for doneness at the four hour mark and every 30 minutes thereafter. The ribs will be done when they have a nice, brown color and the meat tears easily. Check the water pan every two hours and replenish with hot tap water, as needed. Supper Time! Th ribs will have a nice brown color, the meat will have pulled down on the long bones, a little tug on the bones will show that they pull apart easily. Mike's recipe calls for saucing the ribs on both sides before serving with a mixture of 5 parts KC Masterpiece Original Flavor barbecue sauce to 1 part honey. I modified this a little and mixed mine 3 to 1. It was can I say Awesome. Brush both sides of the ribs generously with the sauce mixture and serve immediately. These ribs had a beautiful mahogany color and a light smoky flavor. The meat was firm, not mushy, and pulled cleanly from the bones. I hope you enjoy trying this great recipe. It's one of my all-time favorites and I'm sure it will become one of yours, too! Note: Listen guys... Don't spend a lot of time preparing side dishes to go with this... they won't get eaten... these ribs are so good three slabs lasted about 15 minutes with my clan... All the sides my wife had so lovingly prepared went untouched!
WORLD'S BEST RIBS
These hickory smoked, baby back ribs are the best! We have found that a charcoal kettle grill works better than a gas grill.
Provided by John Gerald Gleeson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Yield 4
Number Of Ingredients 3
Steps:
- Soak 2 cups hickory wood chips in water for an hour or so.
- Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque.
- Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve.
Nutrition Facts : Calories 1121.7 calories, Carbohydrate 25.2 g, Cholesterol 340.5 mg, Fat 74.3 g, Fiber 0.8 g, Protein 86.9 g, SaturatedFat 27.3 g, Sodium 1095.5 mg, Sugar 17.5 g
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- Night before - Remove the silver skin. Mix all of the Dry Rub ingredients together. Apply a good overall dusting of the Dry Rub to the ribs. The rub draws moisture from the meat and forms a red liquid coating over the surface.
- Time to cook - Remove ribs from frig and allow to come to room temperature. Light the smoker, fill the water pan and get the internal temperature to 250 degrees. Cook at this temperature for the entire time. Add 3 or 4 chunks (2"x1"x4") of smoke wood (apple, hickory, oak, etc) that have been soaked for at least 30 minutes in water. Do not add more wood once these chunks are burned up. Place meat in smoker.
- Two hours later - Add additional water to the water pan. If using a rib rack, flip the ribs end to end so then ends that are closest to the coals are now on top.
- Four hours later - Begin to check to see if they are done (between four and five hours). Here's how to check - they have a nice brown color, the meat has pulled down on the long bones, and a little tug on the bones indicates that they would pull apart easily.
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